← Back to Search Results
slow cooking
Vegetable Stock

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This recipe produces a mildly flavored stock that will not overpower the taste of most vegetable recipes. If you prefer a stronger-tasting stock, after straining off the liquid, transfer to a stockpot and simmer, uncovered, for 30 minutes until it is reduced by about one-third or use Roasted or Enhanced Vegetable Stock (see Variations, below).

Yield: Makes about 8 cups(2 L)

Ingredients

  • 8 cups (2 L) water 
  • 4 stalks celery, coarsely chopped 
  • 4 carrots, scrubbed and coarsely chopped 
  • 2 onions, coarsely chopped 
  • 2 cloves garlic 
  • 4 sprigs parsley 
  • 2 bay leaves 
  • ½ tsp (2 ml) salt 
  • 8 black peppercorns 

Directions

1. In slow cooker stoneware, combine water, celery, carrots, onions, garlic, parsley, bay leaves, salt and peppercorns. Cover and cook on Low for 8 hours or on High for 4 hours. Strain and discard solids. Cover and refrigerate for up to 5 days or freeze in an airtight container.

Variations

Roasted Vegetable Stock

Preheat oven to 425°F (220°C). In a bowl, toss celery, carrots, onions and garlic in 1 tbsp (15 ml) olive oil. Spread on a baking sheet and roast, turning 3 or 4 times, for 20 minutes, until nicely browned. Transfer to slow cooker stoneware, add remaining ingredients and proceed with recipe.

Enhanced Vegetable Stock

To enhance 8 cups (2 L) prepared or basic vegetable stock, combine in a large saucepan over medium heat with 2 carrots, peeled and coarsely chopped, 1 tbsp (15 ml) tomato paste,1 tsp (5 ml) celery seed, 1 tsp (5 ml) cracked black peppercorns, ½ tsp (2 ml) dried thyme leaves, 4 parsley sprigs, 1 bay leaf and 1 cup (250 ml) white wine. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes, then strain and discard solids.

Notes

There are few firm rules about what vegetables to include in stock. Making stock is a good way to use up the parts of vegetables that are usually discarded, such as the green part of scallions or leeks, which can be substituted for onions, or mushroom stems, which add depth and flavor. However, the vegetables must be in good condition. Do not use any that have passed their peak. Moreover, vegetables from the cruciferous family, which includes broccoli, cabbage and turnip, should not be used as their pungency will overpower the other ingredients.


© 2004 Judith Finlayson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

3kcal (0%)
10mg (1%)
0mg (1%)
64mcg RAE (2%)
27mg
3mg
0g
0g
0g
1g
0mg (0%)
158mg (7%)
0g (0%)
0g (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?